Even the healthiest eaters are happy to throw veg out the window come barbecue season. The sun is shining, the booze is flowing and the only thing anyone ever cooks on the barbecue is meat, right? Wrong.

The grill can work wonders on all manner of vegetables, meaning you can tick off a couple of your five-a-day while enjoying a smoky summer feast. Try this Sichuan aubergine recipe from Andrew Clarke, chef at Brunswick House and fully paid-up member of Tabasco’s #BetterBBQ campaign. We guarantee it will impress your friends and family far more than a charcoal-crusted sausage.

RECOMMENDED: Become A Meat-Free BBQ Master With These Veg-Grilling Tips

Smoky Sichuan Aubergine Recipe

Serves: 8Prep: 20minCook: 10min

Ingredients

3 aubergines

1tbsp sea salt

200ml olive oil

Salt and pepper to taste

For the Sichuan dressing:

100ml light soy sauce (or Tamari for a gluten-free version)

100ml extra virgin olive oil

2tbsp white sugar

1tbsp red wine vinegar

1tbsp Sichuan peppercorns, toasted and crushed

1tbsp cumin seeds, toasted and crushed

½ bottle of Tabasco Chipotle Sauce

3 cloves of garlic, minced

2-3cm fresh ginger, minced

For the garnish:

Handful of coriander leaves

1tbsp sesame seeds, toasted

4 spring onions, finely chopped

Method

Use a flat hot plate or frying pan over the barbecue to toast the Sichuan peppercorns and cumin seeds for a minute until they release their aromas. Allow to cool.

Add the extra virgin olive oil, soy sauce, sugar and red wine vinegar to a bowl. Crush the toasted Sichuan peppercorns and cumin seeds and add to the mixture. Add the Tabasco Chipotle Sauce, then the fresh garlic and ginger and mix.

Slice the aubergines into 2.5cm-thick disks and rub with the olive oil and sea salt.

Grill the aubergine slices on the barbecue on both sides and continue to add olive oil and salt until they turn golden brown.

Place the aubergine on a plate and spoon over the dressing. Garnish with the fresh coriander leaves, spring onions and toasted sesame seeds.